Cocoa Coconut Balls
Cocoa coconut balls are one of the most popular no-bake desserts, enjoyed worldwide. The coconut ball originally started spreading in the 1900s, especially in European households, where there was a high demand for simple and quick sweets. The base is ground digestive biscuits, which are mixed with cocoa, butter, and milk, then flavored with rum extract. During preparation, the balls are rolled in shredded coconut, which not only makes this dessert visually appealing but also tastier. They are an excellent choice for family gatherings, holidays, or simply an afternoon snack. If you want to spice it up, try dipping them in dark chocolate or sprinkling them with ground nuts.
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Ingredients for this recipe
Servings: 20
250
g
Ground digestive biscuits
80
g
Powdered sugar
30
g
Cocoa powder
100
g
Butter
100
ml
Milk
1
tsp
Rum extract
100
g
Shredded coconut
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Preparation Steps
1
In a large bowl, combine the ground digestive biscuits, powdered sugar, and cocoa powder.
2
Melt the butter over low heat and pour it into the mixture.
3
Add a little milk at a time, mixing continuously until you have a malleable dough.
4
Add the rum extract and mix the dough well.
5
Take small portions of the dough and shape them into walnut-sized balls.
6
Roll the balls in shredded coconut to coat them completely.
7
Place the finished balls in the refrigerator for at least 30 minutes to firm up and allow the flavors to meld.
